This will be one of your new favorite ways to prepare sweet potatoes. I promise you that.
Sure, these Coconut Oil Roasted Sweet Potatoes are pretty gosh darn simple. Like insanely basic. This post barely qualifies as a recipe.
But.
The aroma will knock you on your feet when it hits your nose. And you my friend, will understand why this is a must-try, had-to-post-this recipe.
Spices optional but advised.
The Dish. Sweet potatoes all creamy, velvety, sweet and perfumed with their inherent golden swooniness (yes I just said that) are enough to make me excited all by themselves. But add in some tropical breeze-y coconut oil and maybe a few spices and I am out. Gone. In Bali. Or Maui. Maybe Honolulu. Dreamstruck, crumbled up in a ball on the kitchen floor, my right wrist draped elegantly over my forehead as I sleep in a coconut oil roasted sweet potato slumber.
OK, not really. But I did feel drunk and happily woozy on the intoxicating aroma.
Spice it up. This basic three ingredient recipe is perfect enough, but if you want more swoon for your buck add in some sweet curry powder (if you like curry!) and maybe some cinnamon, cayenne and black pepper too.
Tips!
* Use fresh sweet potatoes. Nothing soft or overly spotted. Smooth skin, firm, organic preferred, minimal black spots. Mine were perky potatoes from the farmer's market. High quality potatoes will really help you out here since potatoes are kinda the only main ingredient.
* Dice all the potatoes about the same size so they cook evenly. Unless you like a variety of textures, which sometimes I will admit, I do like. Those little crispy bits can be inviting!
* Use extra virgin (unrefined) coconut oil. Another oil will pretty much defeat the point of the recipe. Your potatoes will still be yummy, but they will not have that swoon-y coconut aroma.
* Spice and flip mid-cook. I add the spices midway through the cooking process so that they do not get burnt. This is about the time that I reach into the oven with my giant spatula and start flipping the potatoes around so it all works out well.
* Serve these babies warm or chilled! Both ways are delish.
* Make a big bunch at once! I peeled about 4 medium potatoes to get my pile of about 3 cups of cooked potatoes. These potatoes can easily be stored in the fridge for a few days. So make a bulk amount and keep them on hand for adding to salads, soups, wraps, tacos and pasta dishes! If you need to reheat them, I advise doing that in the oven until they are warmed and edges crispy-ish.
Coconut Oil Roasted Sweet Potatoes
vegan, makes 3 cups
3-4 medium sweet potatoes, peeled and diced
2 tablespoon extra virgin coconut oil, melted or softened**
½ teaspoon pink salt, coarsely ground
spices to add: sweet curry, fine black pepper, cinnamon, cayenne, smoky paprika, turmeric and more. Add to taste. Start with a few pinches of each. I added about ¼ teaspoon sweet curry and a few pinches of the others.
**I tried a "lighter" version of the potatoes using just 1 teaspoon of oil and it worked beautifully. The texture was less rich and oily, but still amazingly yummy
Directions:
1. Preheat oven to 415 degrees.
2. Add the sweet potatoes to your large baking dish and glob in the coconut oil with a tablespoon. Start tossing the potatoes with the oil until the potatoes are well coated.
3. Place the potato dish in the oven and bake for ten minutes. Then pull out the rack and add any spices. Toss the potatoes with the spices very well.
4. Continue baking for 15-20 more minutes or until all the potatoes are tender when pierced with a fork or toothpick. Turn off heat and let the potatoes sit in the baking dish for at least ten minutes to cool before serving warm.
Cynthia says
I came back to check on the time and noticed I never commented, but I make these all the time. I'd never have thought to peel sweet potatoes, but it really makes a difference in the flavor and texture. I usually skip extra steps if I can, but I never skip peeling on these, because I'm addicted to them. (Not that I don't love unpeeled roasted sweet potatoes, too. But, options are good! These are awesome on their own and versatile. I love having them in my fridge to throw on salads or in bowls. Spice suggestion are on point!
N8 says
Keep the skin on! It gets nice and crispy. 🙂
Katherine says
I just made this with all of the spices you suggested, +cumin! They are DELICIOUS! I'm eating mine in kind of my own "burrito bowl" with spiced fried rice, spinach, onion, and pepper, some smashed avocado, black beans, and a bit of vegan cheddar. And tortilla chips on the side, of course. Perfect way to cook sweet taters!
N8 says
cumin is an excellent spice to add to this!
I added some parsley after to give it some color and lighten it up a bit.
The Vegan Cookie Fairy says
SWOON. I am definitely trying this!
RockMyVeganSocks says
Mmmm sweet potatoes are my fav - I could make a meal of this all on it's own!
Coti Maclaughlin-Grant says
Add nutritional yeast and it tastes amazing!
The vegan 8 says
Looks soooo good. Sweet potatoes are honestly one of my favorite foods on the planet. I love to add cinnamon and smoked paprika and even nutritional yeast to mine! so good! These look gorgeous.
Christine (Run Plant Based) says
Looks wonderful and simple with a lot of flavor possibilities, thanks!
Jenni says
I like posts that barely qualify as a recipe...it means I'm more likely to actually make the dish! Haha. Sweet potatoes and coconut oil go amazingly well together. I've never added fun spices, though. Curry powder sounds great! Simple food is the best. I haven't made roasted sweet potatoes in forev.
Heather McClees says
A woman after my own heart<3 This is my favorite way to cook sweet potatoes too!:)<3
Ted Wallof says
Yum!!! I could have that right now....for breakfast:)
Allison says
I love using coconut oil to roast sweet potatoes! They're made for each other. Like peanut butter and jelly 🙂 Simple recipes are somehow always the most satisfying!
Tara | Treble in the Kitchen says
Yum! I love sweet potato anything so I am SURE I would love these 🙂
Warm Vanilla Sugar says
Love the simplicity to this. So yummy!